Hi everyone,

I made a chocolate pudding pie using a 321 crust and pudding mix (not
instant). 'Twas a trifle bland, so I decided to make another using
pudding from scratch. I looked around to if there was anything besides
the traditional cornstarch/milk/sugar/cocoa recipe out there, and I
found one that uses both a slurry and a liason, in different stages.

It came out quite well. I used premium chocolates--this one uses Dutch
process cocoa--four parts milk to one part cream. Stiffer than most
puddings, but not excessively so.

I just wonder what's the advantage to using both slurry and liason.
The latter adds richness, sure, but with good quality cocoa and
chocolates is it really worth using instead of the slurry alone?

Andy Katz